Tex Mex Beans and Rice – Meatless Monday
This mild version of Tex Mex Beans and Rice is so flavorful and filling, you won’t miss the meat!
“Meatless Monday” is a fast growing trend. And for good reason. Vegetarian meals can be flavorful, inexpensive, simple to prepare, and super good for you. And this recipe is no exception.
At around 25 cents per cup, cooked beans are just about the most inexpensive, healthful source of quality protein you can buy. And they are the ultimate in convenience – just open a can! Or you can cook your own – a crock pot or an Instant Pot makes cooking beans so easy.
Add some brown rice, vegetables, and seasonings and you have a dish that’s overflowing with flavor and nutrition.
Start Your Week Off Skinny
Tex Mex Beans and Rice is a fabulous source of fiber so you’ll feel fuller longer and with less food, helping you to reach your weight loss goals easier.
Very Versatile
Tex Mex Beans and Rice is also a flexible dish. Add different toppings like this homemade vegan sour cream, diced avocado, salsa or fresh diced tomatoes, cilantro and lime juice, chopped olives, or guacamole. Change up your seasonings. Or use leftovers as a taco or burrito filling.
Happy Meatless Monday to you! I hope you have a great week!
Tex Mex Beans and Rice
Ingredients
- 2 medium onions, diced small - (I use my food chopper to cut the onions and carrots because it's super fast, and it keeps the onions from making me cry.)
- 3 medium carrots, finely diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced or diced small
- 1 tablespoon lemon juice
- 3/4 cup organic corn kernels - drained
- 3 cups cooked long-grain brown rice
- 1/2 cup vegetable broth - or water
- 1 1/2 tablespoons granulated onion
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon sweet paprika
- 1 tablespoon cumin
- 1/2 teaspoon granulated garlic
- 2 teaspoons salt
- 3 cups cooked black beans - or pinto beans, drained, (two 15-ounce cans)
Instructions
- In a large pan, sauté onion and carrots in oil over medium heat until onions begin to look translucent and carrots are tender-crisp.
- Add garlic and lemon juice sauté for 1 additional minute.
- Stir in corn, rice, water, and seasonings and continue cooking for another 5 minutes.
- Gently stir in beans. Cook until heated thoroughly.
- Serve hot.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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I’m making this for lunch. It looks scrumptious.
I hope you enjoy!
This is sure to become one of my favorites. I love Tex-Mex, and this is wonderful!
So yummy! I added some spinach to it too! =D
Spinach! Now that sounds really good. I’ll have to try that.
Thank you for your kind comment, Katie.
Could you swap quinoa for the rice?
I haven’t tried that, but I don’t see why not. I think it would be really good.
I made this for lunch today, and it was great. Hubby (Mr. Picky) and I used it as a filling for vegetarian fajitas. We added some refried beans and guacamole, and WOW! was it tasty.
Thanks for the yummy recipe.
I’d like to serve this for a dinner party, but I don’t see how many servings this is???
Hi Beth,
This makes about 6 servings (approximately 1 1/4 cups per serving).
I hope your dinner party goes well : )
Jennifer
Thank you very much. I’m making it now.
In the process of making this now! Thanks Jennifer
I hope you enjoy! : )
Very good! Just finished making this. Wife really likes it too.
That’s great to hear! Thank you! : )